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Texas Hot Links----one of my favorite sausages

post #1 of 15
Thread Starter 

So many sausages to make but there are always a few of your favorites you make again & again. Shook things up a bit by using 3 pounds of pork loin I had on hand and 2 pounds of 85-15 ground beef instead of all pork and beer for the liquid/spices/cure mix. Over night rest in the fridge, stuffed (38/42 MM) and then poached to a fully cooked 168 IT. Cooled off in a water bath, cut the links and bagged up some for work consumption...the rest will be eaten, given away & shared with the bar cronies on Monday. Toss on the grill or a hot CI skillet to sizzle up and crack a sweat with a cold one......Willie

 

 

 

 

 

 

 

 

 

 

 

 

 

post #2 of 15
That looks awesome CW, I could tear into a few of them with a couple cold ones ! Very nice ! Is this your own recipe or one ya followed if I could ask as they do look phenomenal !
post #3 of 15
They look great.
post #4 of 15
Looks great. If not proprietary, I'd like to get your recipe for your Hot Links. I grew up on them in TX but haven't had a decent one locally.
post #5 of 15

Great sausages, Chef.

 

Disco

post #6 of 15

Man those look great, I love those hot links      points1.png

 

Gary

post #7 of 15

What all is in your seasoning ?

 

gary

post #8 of 15

CW, Nice looking links !

post #9 of 15

Great work on those links.  Love to have some right now. :points:Reinhard

post #10 of 15
Look great, and I'd like to see he recipe if you feel like sharing.
post #11 of 15
Wow! Looks great Willie! POINTS!
post #12 of 15
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

That looks awesome CW, I could tear into a few of them with a couple cold ones ! Very nice ! Is this your own recipe or one ya followed if I could ask as they do look phenomenal !

 

 

Quote:
Originally Posted by Bama BBQ View Post

Looks great. If not proprietary, I'd like to get your recipe for your Hot Links. I grew up on them in TX but haven't had a decent one locally.

 

 

Quote:
Originally Posted by gary s View Post
 

What all is in your seasoning ?

 

gary


Thanks all.....this batch is a blend of 2 recipes that I now like. This time I used some GB as mentioned instead of all pork. Not necessary to smoke them...I do and I don't at times. Grilled fresh over indirect coals is also superb. I usually use a smaller casing for better yield. Regardless, here it is. Fresh jalapenos run through the grind is also bonus points...I use about 1 big one per pound. The garlic I get from Costco, peeled & ready, so I use about 6-10 through the grinder. A fresh medium onion can also be a plus....again, ground through with all else or a couple Tbls of granulated. This time I only did one grind....no big difference IMO, but my grinder is a KA with only 2 plates.

 

WILLIES TEXAS STYLE HOT LINKS

 

5 # PORK BUTT

12 ounce good Beer

2 Tbl black pepper

2 Tbl crushed red pepper (pizza pepper)

2 Tbl cayenne

2 Tbl paprika

3 Tbl kosher salt

2 Tbl mustard seeds

¼ cup garlic, minced

1 tsp Cure #1

1 tsp ground coriander

 

Mix all spices with beer to make a slurry. Grind pork through coarse plate. Mix spice slurry well into coarse grind. Grind again through fine plate. Stuff in casing. I did 150 degrees for 1 hour to dry casings, no smoke. Bumped to 200 degrees using 3 rows of pecan dust in AMNS. Pulled at 165 IT.

post #13 of 15
Thread Starter 
Quote:
Originally Posted by c farmer View Post

They look great.

 

Thanks....one of my fav's

Quote:
Originally Posted by Disco View Post
 

Great sausages, Chef.

 

Disco

Thanks Disco....appreciate that

 

Quote:
Originally Posted by gary s View Post
 

Man those look great, I love those hot links      points1.png

 

Gary

me too....mo hotter, mo better

 

Quote:
Originally Posted by CrazyMoon View Post
 

CW, Nice looking links !

Thanks again....

 

Quote:
Originally Posted by Reinhard View Post
 

Great work on those links.  Love to have some right now. :points:Reinhard

Had one for b'fast at work......real fine

 

Quote:
Originally Posted by DanMcG View Post

Look great, and I'd like to see he recipe if you feel like sharing.

Just posted....have fun

 

Quote:
Originally Posted by dirtsailor2003 View Post

Wow! Looks great Willie! POINTS!

Thanks Case.....fire in da hole

post #14 of 15
Thank you Sir, that's a good looking recipe!
post #15 of 15

Just did this recipe, except I took out the Cayenne and put in 4 tablespoons of Sriracha sauce.  Did 5 pounds with pork butt and 5 pound of chicken thighs, both are fantastic.  Thanks for the recipe!

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